I never thought that cauliflower would make a delicious pizza! I was blown away by this recipe. I’m sure you will be too! Give this recipe a try now, and I promise you that it is worth all your time and effort. Enjoy!
Ingredients:
1 Egg
½ tsp garlic powder
1 tsp Italian seasoning
¼ tsp salt
1 c shredded mozzarella cheese
1 whole cauliflower head cut into florets
Toppings:
Fresh basil leaves
¼ c store-bought pizza sauce
1 c shredded mozzarella cheese
Directions:
Prepare the oven and preheat to 218 degrees C or 425 degrees F.
Line with parchment paper onto a baking sheet.
Slice the cauliflower into small pieces.
Put the cauliflower into the food processor, then pulse a few times until grated. (They should resemble rice.)
Add the cauliflower rice into a heat-proof bowl. Place it inside the microwave and heat for 5 minutes until soft.
Transfer the cauliflower rice onto a cheesecloth, then allow it to cool completely.
When ready to handle, squeeze to remove most of the liquid.
Place the cauliflower rice into a mixing bowl.
Add garlic powder, Italian seasoning, eggs, and shredded mozzarella cheese into the bowl with the cauliflower rice. Stir until well blended.
Transfer the mixture onto the prepared baking sheet and spread it evenly.
Place it inside the preheated oven and bake for about 15 minutes.
Turn the heat up to about 450 degrees F or 225 degrees C.
Pour the sauce over and sprinkle cheese. You can add more toppings if you like. Bake for a few more minutes until the cheese is melted completely.
Remove from the oven.
Garnish with freshly chopped basil.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 4 days.
You can make this 3 days to one month before serving. Just place it inside the freezer, thaw, and bake.
Nutrition Facts:
Calories: 226 kcal, Carbohydrates: 10g, Protein: 17g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 85mg, Sodium: 636mg, Potassium: 538mg, Fiber: 3g, Sugar: 4g, Vitamin A: 504IU, Vitamin C: 70mg, Calcium: 329mg, Iron: 1mg
